Sichuan Shredded Pork Recipe

Prepare pork

Slice the pork thinly across the grain; if needed, briefly freeze the pork for 20–30 minutes to firm it, then shred or slice into very thin strips about 1/8" thick. Place the pork in a bowl.

Add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, egg white, and 1/2 teaspoon kosher salt to the pork. Mix thoroughly until every strip is coated. Let marinate 15–20 minutes while preparing other ingredients. The cornstarch and egg will give a silky texture when cooked.

Mix sauce

In a small bowl, combine 1 1/2 tablespoons doubanjiang, 1 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce, 1 teaspoon black or rice vinegar, 1/2 teaspoon sugar, 1/2 cup chicken or pork stock, and 1/2 teaspoon sesame oil. Stir until uniform and set near the stove.

Heat a wok or large skillet over medium-high heat until hot. Add 2 tablespoons neutral oil. When the oil shimmers, add 1 teaspoon Sichuan peppercorns and fry until fragrant, about 30 seconds, being careful not to burn—this flavors the oil.

Add the halved dried red chilies and stir-fry 20–30 seconds until they darken slightly and release aroma. Remove the peppercorns and chilies briefly if you prefer less heat, or leave them in for stronger flavor.

Add the white parts of the scallions, 4 cloves minced garlic, and 1 tablespoon minced ginger. Stir-fry 20–30 seconds until fragrant and just starting to color.

If using bell pepper, add the thin slices now and stir-fry 30–45 seconds until they begin to soften but remain crisp.

Increase heat to high and push aromatics to the side of the wok. Add the marinated pork in a single layer. Let sear, undisturbed, about 30–45 seconds to develop some browning, then stir-fry quickly 1–2 minutes until pork is almost cooked through. Because the pork is thin, it cooks fast—avoid overcooking to keep it tender.

Pour the pre-mixed sauce into the wok. Stir immediately to coat the pork and combine with aromatics. Let the sauce come to a simmer and reduce for 1–2 minutes until slightly thickened and glossy, coating the pork.

Taste and adjust seasoning: add a pinch of salt or 1/2 teaspoon sugar if needed, or a splash more vinegar for brightness. Stir in the green parts of the scallions and toss 10–15 seconds just to wilt.

Turn off heat. Drizzle 1/4–1/2 teaspoon sesame oil if desired for aroma. Transfer the Sichuan shredded pork to a serving plate.

Sprinkle toasted sesame seeds and chopped cilantro over the top if using. Serve immediately with steamed rice.